Even with all those changes, it WAS pretty true to the recipe and I liked it so much I went back for seconds AND thirds. I'm very full now. It was a healthy, fiberful, flavorful dinner and I'm very happy. Thanks, Genevieve!
Check out her book. She's gluten intolerant and putting her master's degree in nutrition to work in helping people explore and enjoy gluten free living. Her cookbook puts some interesting grains to good use. It even makes me want to acquire millet, tef and buckwheat and give them a try. I also like it that she has plenty of grain-free recipes which are naturally gluten free. Hopefully it will reinforce with anyone who is newly diagnosed with Celiac disease that there is plenty of food in the world that is naturally gluten free and that you don't have to have a gluteny look-alike at every meal.